- 4th of July – red, white and blue sprinkles or candies
- Easter – pastel colored sprinkles or candies
- Valentine’s Day – red, white and pink sprinkles or candies
- Halloween – Orange and black sprinkles
The options are endless. Make it your own, and have fun with it. It’s also delicious whatever sprinkles you put on it, so go wild with them.
what we recommend for the best tasting fudge:
I am a fudge lover all the way. It is one of my most favorite foods. This fudge recipe is kind of a cheater fudge recipe.
You don’t have difficult ingredients that you have to bring to a boil over the stove and continue stirring for a certain amount of time, etc. Instead, it is simple with only a few ingredients.
For the best results for this “cheater fudge” here is what we recommend:
- Use high quality white chocolate for your fudge. If you buy store brand or a lesser brand, they often contain less buttermilk, which can lead to dry fudge. Splurge the extra $2.00 and get some good white chocolate.
- Don’t leave out the almond or vanilla extract. These will both give it that cake batter flavoring that you will love. It is a little nutty flavored, but it is delicious with this fudge.
- The sprinkles make it fun. Even if you don’t have the colorful funfetti sprinkles, we still definitely recommend some kind of sprinkles, in the fudge.
looking for more white chocolate inspired recipes? watch how to make our favorite:
These White Chocolate Raspberries are easy to make and full of flavor. They only require two ingredients, and they taste absolutely delicious. You will love them. Watch how to make them, here:
looking for more white chocolate recipes? here are a few of our favorite:
White Chocolate Raspberries
White Chocolate Pretzel Hearts
Valentine’s Day White Chocolate Popcorn
Raspberry White Chocolate Chip Cookies
White Chocolate Carrot Cheesecake Bars
White Chocolate Cake Batter Fudge Recipe
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 3½ cups white chocolate chips ((about 1 3/4 bags))
- 3 teaspoons vanilla extract
- ½ teaspoon almond extract
- Sprinkles ((I used rainbow sprinkles, but you can use any kind!))
Instructions
- Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT.
- Stir until completely blended, melted, and smooth.
- Immediately add vanilla and almond extract and combine thoroughly.
- Add a handful or so of rainbow sprinkles and fold in quickly because they will melt (and if they are stirred for too long they will turn the fudge an ugly gray color).
- Transfer to an aluminum-foil lined or well-greased 8×8 inch baking pan for very thick fudge, or a 11X7 inch pan (this is the size I used and it worked perfectly). Let set at room temperature or in the refrigerator. Once set, cut into cubes (peel off the foil if you used it!). Store leftovers in an airtight container in the fridge.
Notes
- 4th of July – red, white and blue sprinkles or candies
- Easter – pastel colored sprinkles or candies
- Valentine’s Day – red, white and pink sprinkles or candies
- Halloween – Orange and black sprinkles
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Love this! I want to make it for a Christmas party!
Question: Does it taste like cake batter, or just look kinda like it?
Intriguing!
Love it!! Sounds delish. 🙂
@ Dana- It actually does taste like cake batter! More like a vanilla cake, but still . . . the taste is right! 🙂 It was so yummy!
Why is it called cake batter fudge?
This tastes wonderful but it didn’t set up for me, very soft and runny. Not sure what I did wrong.
I’m wondering if there is supposed to be a “cake mix” added that wasn’t mentioned in the recipe? I can’t figure out why it’s called cake batter fudge.
So, do you add the funfetti cake batter mix to this, or is it just called that?
So, do you add the funfetti cake batter mix to this, or is it just called that?
It’s called that because it has the taste of cake batter. 🙂 But no, there is actually no cake batter mix in this.
You could just sprinkle the sprinkles on top so the colors don’t run….
You could just sprinkle the sprinkles on top so the colors don’t run….
This looks so delicious! I shared it in my collection of 37 White Chocolate Recipes to try http://kristendukephotography.com/37-delicious-white-chocolate-recipes/#comments
I have made this going on four times now….about to make it for Thanksgiving and Christmas and it’s always the biggest hit! Best and easiest recipe for something quick to whip up for a get together!
I added 1/2 tsp of peppermint extract to this and some christmas sprinkles for some VERY tasty christmas fudge! I was planning on using it for our gift exchange, but I ended up making a batch just to eat, too!
After making several batches of this, I changed it up a bit and used chocolate chips and sprinkled little chips on top when it was done. I think it’s best the next day when it sets up a bit.
That sounds delicious! Thanks for sharing that fun idea. It’s fun tho change recipes up a bit! 🙂 -The Six Sisters
Is the almond extract necessary? Or is there some sort of substitute you can use?
got to try dis out
looks scrumptious!!!!
Just wondering could you make it milk chocolate instead of white? And is almond extract a necessity
You could surely change it to chocolate. You could also use vanilla extract instead of almond.
i was thinking the same thing
or did i miss it reading the ingredients?
I made this and its very sweet almost too sweet for me. But It still is a great taste.
It just has the taste of cake batter. No actual cake batter in the recipe.
How long would I let this sit for? This will be my first time making fudge and I’m so excited to try for our Christmas party! 🙂
This is good but I think I would omit the almond extract next time.
Just stick it in the fridge and it should set up in an hour or so. Best of luck with your first time making fudge. You should be just fine! Have fun at your Christmas party!! 🙂
Thank you very much! (: Is the almond extract necessarily needed or does it just give flavor, out of curiosity?
HELP! I made this 2 nights ago, had it in fridge, last night put it in freezer, and it’s still has not set completely like fudge. The bottom is sticky and soft like. I know I did not over heat cuz as soon as the chips were melting I took it off the heat.
I just made this, am waiting for it to set and im already in love! I omitted the almond extract as Im making it for work and one of my coworkers is severely allergic. With the ingredients I was worried about it setting but it was already incredibly thick in the bowl I could hardly pour it! Its incredibly sweet but very delicious. I was licking the spoon! Will be making this for christmas as well =)
My kids and I made this last night. It’s very sweet and very yummy. Next time I will also leave out the almond extract.
Same and it stuck to the alfoil and would not come off… it was way too runny for fudge… what did we do wrong?
Could you please tell me how much white chocolate you used in grams? I am in India and we don’t get white chocolate chips in bags, we get them in 100 gm boxes.
1 cup of chocolate chips is about 160 grams. This recipe calls for 3 1/2 cups so that is about 560 grams.
Thanks a ton 🙂
Hi– I am feeling confused – I have made this recipe several times and LOVE it. Twice recently though, as soon as the chips melt, the combo hardens…don’t even have time to mix in the flavoring and sprinkles. I am not sure what I am doing wrong – only heated them for a minute total (two 30sec intervals). Advice please??
Amy, I am so sorry! I have had similar things with different brands of white chocolate chips . . . I have found that the best brands to use (the ones that don’t harden as soon as the chips melt) are Ghiradelli and Guittard. I have tried other brands and the same situation that you experienced happened for me. Also, I have had some people tell me that they will add just a small amount of vegetable oil or shortening (like a teaspoon) to the chocolate chips and that also helps it to not set up immediately. I hope that helps! 🙂
Love this recipe!
For future readers, some tips from experience:
Use good quality white chocolate chips for best flavor results. I accidentally bought vanilla chips (white chips, but no cocoa butter in them) instead of white chocolate, and they worked, but the fudge didn’t taste the same. It was still tasty, just not as tasty (didn’t taste like cake batter that time)!
If your chocolate “seizes” (meaning it starts to harden while still warm, and gets clumpy and grainy), it’s most likely either due to overheating or moisture. Make sure the container you are using to melt your chips in is completely dry, and you may even want to wipe out your microwave first to be certain there are no drops of water or condensation from anything else (steam from food cooked previously, for instance) in it. If you rinse your spoon, dry it thoroughly before putting it into the melted chocolate. Be sure to stir the condensed milk well before adding it to the chips, too–sometimes it can separate a bit and that may cause the chocolate to seize, as well.
wrong chocolate..? wrong proportions..? try again. It works.
Just made this and its delicious! 🙂 Definitely will make again…